Best 2 Walnut Banana Bread Pudding Recipes
Walnut banana bread pudding is a delectable dessert that combines the flavors of classic banana bread with the richness of a bread pudding. This indulgent treat is perfect for any occasion, whether it's a cozy brunch, a special holiday gathering, or a simple weekend indulgence. With its moist, tender crumb, sweet banana flavor, and crunchy walnut topping, this bread pudding is sure to satisfy your sweet tooth.
The recipe includes two variations: a classic version made with a homemade banana bread base, and an easy version made with store-bought banana bread. Both variations are topped with a buttery streusel topping and baked until golden brown. This recipe also provides detailed instructions for making a delicious homemade vanilla sauce to serve alongside the bread pudding, elevating the dessert to a truly decadent experience.
Whether you choose the classic or easy version, this walnut banana bread pudding is sure to be a hit. Its combination of flavors and textures makes it an unforgettable dessert that will leave you craving more.
WALNUT BANANA BREAD PUDDING
My mom has been making this recipe since I was little. This dessert is a big hit at every barbecue and potluck I bring this to! Sometimes I use pecans instead of walnuts. This is great with coconuts, raisins, and dried cranberries, too!
Provided by LoavesofLuv
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 10h5m
Yield 10
Number Of Ingredients 14
Steps:
- Grease a 9x13-inch baking dish with 1 tablespoon of butter; place the remaining butter in a saucepan over low heat, and melt the butter. Spread the French bread cubes out into the greased pan, and drizzle the melted butter over the bread.
- Place the walnuts into a dry skillet over medium-low heat; cook and stir until the walnuts turn a light golden brown and give off a toasted fragrance, about 2 minutes. Watch carefully so they don't burn. Remove from heat, and transfer walnuts into a bowl immediately to cool. Set walnuts aside.
- In a large mixing bowl, beat the eggs lightly just to break yolks, and mix in the cream, condensed milk, coconut milk, brown sugar, vanilla extract, cinnamon, nutmeg, allspice, and salt. Whisk to thoroughly combine until smooth. Stir in mashed banana and 3/4 cup of walnuts. Pour the banana mixture evenly over the bread cubes, and push bread cubes into the mixture to coat well with the custard. Sprinkle with remaining 1/4 cup of toasted walnuts. Cover the dish with plastic wrap, and refrigerate 8 to 12 hours.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap, and cover dish with foil.
- Bake in the preheated oven for 15 minutes, then remove the foil and return to oven until the top is browned and the edges are pulling away from the pan, about 45 more minutes. Allow to cool before serving.
Nutrition Facts : Calories 734.3 calories, Carbohydrate 83.2 g, Cholesterol 144.7 mg, Fat 40.4 g, Fiber 3.6 g, Protein 14.7 g, SaturatedFat 22.5 g, Sodium 459.5 mg, Sugar 50.3 g
BANANA-WALNUT BREAD PUDDING
This unapologetically rich special-occasion dessert is adapted from one served at the Blue Ribbon Bakery and Cafe, a working bakery in Greenwich Village known for its eclectic American cuisine. It counts four cups of heavy cream and 11 egg yolks among its list of ingredients, but we promise you won't regret the indulgence. In his 2003 article accompanying the recipe, Jonathan Reynolds said, "The banana-walnut bread pudding with banana caramel sauce puts most bread puddings out of the game, and I've had roughly 10,000 bread puddings." Did we mention that's it's a cinch to put together? It is, and it's perfect for a crowd. (Here are some ideas for what to make with all of those leftover egg whites.)
Provided by Jonathan Reynolds
Categories brunch, custards and puddings, dessert
Time 2h15m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Bring the cream to a simmer. Meanwhile, whisk yolks, sugar and salt until the sugar dissolves. Scrape the vanilla-bean seeds into the yolks and toss the husk into the cream.
- Whisking constantly, pour a small amount of hot cream into the yolk mixture, then whisk in the rest. Strain through a fine sieve and discard the vanilla-bean husk.
- Place the bread, bananas and walnuts in a deep 9-inch-by-13-inch baking pan. Pour in enough cream mixture to cover the bread well (you may have a bit left over). Let sit for 20 minutes.
- Preheat oven to 350 degrees. Mix the bread pudding gently, then cover the pan with foil. Place in a larger pan, add enough hot water to come partway up the sides of the pan and bake until the pudding is set and a knife inserted comes out almost clean, about 1 1/2 hours. Serve with banana caramel sauce.
Tips:
- Use ripe bananas. The riper the bananas, the sweeter and more flavorful your bread pudding will be.
- Don't overmix the batter. Overmixing can make the bread pudding tough.
- Bake the bread pudding until it is set in the center. A toothpick inserted into the center should come out clean.
- Serve the bread pudding warm or at room temperature. It can be topped with whipped cream, ice cream, or fruit.
Conclusion:
Walnut banana bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover bread and bananas, and it can be customized to your liking with different nuts, fruits, and spices. Whether you serve it warm or at room temperature, this bread pudding is sure to be a hit with your family and friends.
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